Mohan Singh Rawat
Delhi
Summary
Accomplished Sous Chef with a proven track record at Orijanal Joes, enhancing kitchen operations and elevating food quality. Expert in station oversight and team performance improvement, I significantly contributed to menu development and efficient food preparation. Skilled in both dish preparation and fostering a collaborative environment, my focus on reducing waste and maximizing satisfaction has consistently driven success.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Sous Chef
ORIJINAL JOE'S
Calgary, Alberta
10.2023 - Current
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Established standard procedures for plating presentations.
Sous Chef
Dolphine resort
Campbell River,BC
09.2022 - 10.2023
- Determined schedules and staff requirements necessary to prepare and plate food.
- Supervised food preparation staff to deliver high-quality results.
- Checked quality of food products to meet high standards.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Worked effectively in team environments to make the workplace more productive.
- Identified needs of customers promptly and efficiently.
Sous Chef
costa cruise line
Savona
06.2019 - 08.2022
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Performed weekly inspections of all equipment for safety compliance.
- Assisted in menu development and recipe testing.
Ex Sous Chef
costa cruise line
Savona
06.2019 - 02.2020
- Overall in charge of the Lido Deckgalley.
- Responsible for food cost, sanitation, and maintenance of the galley.
Chef De Cuisine Club and Samsara
costa cruise line
Savona
07.2016 - 02.2019
- Being a chef de cuisine at Samsara and Club, I was overall in charge of a particular outlet, like Samsara restaurant or Club Galley.
TOURNANT COOK
costa cruise line
SAVONA
11.2011 - 07.2016
- Performed basic administrative duties such as inventory management, ordering supplies.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Checked completed orders for correct quantity and quality.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Grilled and deep fried various foods from meats to potatoes.
Junior Sous Chef
CROWNE PLAZA
GURUGRAM
08.2009 - 10.2010
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Evaluated performance levels of team members providing feedback where needed.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef De Partie
CARNIVAL CRUISE LINE
MIAMI
08.2006 - 08.2009
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
COOK
THE RADISSION HOTEL MAHIPALPUR
NEW DELHI
07.2004 - 03.2006
- Received and stored food and supplies.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Education
DEGREE IN HOTEL MANAGMENT AND APPLIED SCIENCE AND NUTRITION - MULTI CUISINE CHEF
INSTITUTE OF HOTEL MANAGMENT BHOPAL
BHOPAL ,INDIA03-2004
Bachelor of Science - PHYSICS,CHEMISTRY,MATHEMATICS
H.N.B.GARHWAL UNIVERSITY
KOTDWARA ,PAURI GARHWAL03-2001
Skills
- Station oversight
- Plating
- Dish preparation
- Menu memorization
- Sales planning
- Performance improvement
Certification
Red Seal Cook 3 from Skill Trades BC, Canada
Languages
Hindi
First Language
English
Intermediate (B1)
B1
ITALIAN
Beginner
A1
Timeline
Sous Chef
ORIJINAL JOE'S
10.2023 - Current
Sous Chef
Dolphine resort
09.2022 - 10.2023
Sous Chef
costa cruise line
06.2019 - 08.2022
Ex Sous Chef
costa cruise line
06.2019 - 02.2020
Chef De Cuisine Club and Samsara
costa cruise line
07.2016 - 02.2019
TOURNANT COOK
costa cruise line
11.2011 - 07.2016
Junior Sous Chef
CROWNE PLAZA
08.2009 - 10.2010
Chef De Partie
CARNIVAL CRUISE LINE
08.2006 - 08.2009
COOK
THE RADISSION HOTEL MAHIPALPUR
07.2004 - 03.2006
DEGREE IN HOTEL MANAGMENT AND APPLIED SCIENCE AND NUTRITION - MULTI CUISINE CHEF
INSTITUTE OF HOTEL MANAGMENT BHOPAL
Bachelor of Science - PHYSICS,CHEMISTRY,MATHEMATICS
H.N.B.GARHWAL UNIVERSITY